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High Protein Lasagna Soup

High protein lasagna soup with ground turkey, white beans, and broken lasagna noodles simmered until tender in a rich tomato broth. Finished with a warm cottage cheese topping and melted mozzarella for a creamy, spoonable bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Lasagna soup base
  • 1 lb lean ground turkey or chicken
  • 1 can (15 oz) white beans or cannellini beans drained
  • 1 onion diced
  • 4 clove garlic minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 count lasagna noodles broken into pieces
  • salt to taste
  • pepper to taste
High-protein cheese topping
  • 1 cup cottage cheese
  • 0.5 cup part-skim mozzarella
  • 2 tbsp parmesan

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and brown the ground turkey, breaking it up. Cook until the meat is no longer pink, then drain excess fat.
Sauté aromatics
  1. Sauté the diced onion in the same pot for 4 minutes. Add the minced garlic and cook for 1 minute.
Toast tomato paste
  1. Stir in the tomato paste and cook for 1-2 minutes, stirring until it darkens slightly.
Simmer the soup
  1. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes. Bring to a boil.
  2. Add the broken lasagna noodles and drained white beans, then return to a gentle boil and reduce to simmer. Simmer for 10-12 minutes until the noodles are tender.
Season and build topping
  1. Season with salt and pepper to taste.
  2. Blend the cottage cheese until smooth, then mix in the mozzarella and parmesan. Keep mixing until the cheese topping looks evenly combined.
Serve
  1. Ladle the soup into bowls and top with the high-protein cheese mixture. Let it sit briefly so the cheese begins to melt on top before serving.

Notes

For the smoothest topping, blend the cottage cheese until truly lump-free before mixing with mozzarella and parmesan. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because the cottage cheese topping can grain during thawing. For a lower-carb swap, use oven-ready lasagna noodles break pieces only if they cook in the same simmer time, or substitute chickpea pasta and simmer until tender.